Lemon Curd Tart
Servings 8 pieces
Calories 408kcal
Ingredients
- 1 1/2 cups lemon wafer OR shortbread cookie crumbs
- 1/4 cup salted butter melted
- 2 Tbsp granulated sugar
- 1 cup granulated sugar
- 3 medium lemons finely zested with a microplane
- 1/2 cup salted butter softened
- 4 large eggs plus one egg yolk room temerpature
- 3/4 cup fresh lemon juice
- 2 Tbsp cold water
- 1 0.25 oz packet plain unflavored gelatin
- Fresh berries and whipped cream for garnishing
Instructions
- Preheat oven to 350°F. In a medium size bowl mix together the cookie crumbs, butter and sugar. Press into a 9-inch tart pan with a removable bottom. Bake until lightly golden and set, about 15 minutes. Set aside to cool.
- To make the filling: In a medium-size mixing bowl mix together the sugar and lemon zest until fully combined.
- Use a whisk or electric mixer on low speed to cream the butter with the lemon sugar. Add the whole eggs and yolk one at a time beating well after each addition. Add the lemon juice. Mix well.
- Pour into a heavy bottomed saucepan. Simmer over medium-low heat until thickened to a pudding consistency about 10-15 minutes, stirring constantly to prevent scorching. Adjust the temp down, if needed.
- Meanwhile, place 2 Tbsp cold water in a small bowl. Sprinkle gelatin on top; let stand until softened, about 5 minutes.
- Remove lemon curd from heat and add softened gelatin. Mix well until gelatin is completely incorporated. Pour into baked tart shell. (See Cook's note)
- Chill for 4 hours or overnight. Garnish with whipped cream and fresh berries.
Notes
For a completely smooth lemon curd strain through a fine mesh sieve to remove lemon zest.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 46g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 287mg | Potassium: 138mg | Fiber: 2g | Sugar: 32g | Vitamin A: 693IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 1mg